Can’t you just taste summer? You will with this Mixed Berry Tart Recipe!
Mind you, I didn’t grow up on any kind of mixed berry tart recipe.
I actually remember the first time I ever had a fresh berry cream tart. This post contains affiliate links.
I was working in downtown Chicago at the time in one of those huge multi-purpose buildings, which included condos, offices and shopping.
Of course, each had a separate entrance — this building took a whole city block! And if you can believe it, it had a 7-floor Bloomingdales. Yes… it was heaven.
Anyway, this building also had a true bakery in it.
I’m not talking about some chain that offers baked goods. Oh no! Everything was baked by the family that owned this shop.
The moment you walked in, you couldn’t help yourself but just to pause and inhale a huge breath to enjoy the scents.
A co-worker ordered a tart (which was definitely new to me). And when she realized that I’d never had one, she offered me a bite.
Yeah… I haven’t been the same since. 😉
And today I’m bringing you a wonderful mixed berry tart recipe courtesy of Pillsbury.
Mixed Berry Tart Recipe
- 1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box (because a lot of us don’t have time to make a crust from scratch and still want a great tasting crust)
- 1 8-ounce package cream cheese, softened
- 1/3 cup sugar
- 1 tablespoon orange-flavored liqueur or orange juice
- 4 cups assorted fresh whole berries (small strawberries, blueberries, raspberries, and/or blackberries)
- 1/3 cup red currant jelly, melted
Step 1: Heat oven to 450 degrees F.
Step 2: Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom.
Bake for 9 to 11 minutes or until light golden brown. Cool completely.
Step 3: In small bowl, combine cream cheese, sugar and liqueur; beat until smooth and well blended.
Step 4: Spread cream cheese mixture evenly in cooled baked shell.
Step 5: Top with berries; brush berries with melted jelly to glaze.
Step 6: Refrigerate at least 2 hours before serving.
Store in refrigerator.
For more delicious recipes, visit www.pillsbury.com/pie or consider the following affiliate links:
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